首页|Inhibition of the fishy odor from boiled crab meatballs during storage via novel combination of radio frequency and carbon dots
Inhibition of the fishy odor from boiled crab meatballs during storage via novel combination of radio frequency and carbon dots
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NSTL
Elsevier
Use of combination of radio frequency (RF) and carbon dots (CDs) was performed to pasteurize and reduce the fishy odor from boiled crab meatballs during storage. Due to the best pasteurization effect and relatively short treatment time, CDs combined RF heating for 30 min (CDRF30) was selected as the optimal CDRF treatment. The efficacy of CDRF30 was evaluated and compared to those of CDs treatment and high pressure steam (HPS) treatment. After stored for 15 days at 4 degrees C, the trimethylamine (TMA) concentration in CDRF30 group (80.95 mu g/kg) was remarkably lower than those in control and CDs group; the total concentration of pentanal, hexanal, heptanal, and decanal (200.99 mu g/kg), which were contributed to fishy odor in CDRF30 group were remarkably lower than those in control group, CDs group and HPS group. The results indicated that CDRF treated for 30 min can be a new pasteurization method for inhibiting the formation of fishy odor from boiled crab meatballs during refrigerated storage.
NSTL
Elsevier
